In progress Photostory 1/7 : Long famed for its fruit orchards, British Columbia, through novel experimental work at the Federal department of Agriculture's research station, Summerland, is the scene of a newly-patented method of capturing the fresh aroma of apples. _x000B__x000B_The new product is in the form of tiny granules that, when sprinkled in minute quantities on prepared foods, instantly fill the vicinity with the actual smell of fresh apples. Scientists expect to use the same method with other types of fruit and foods. _x000B__x000B_The technique was discovered as a spin-off during other experimental work which produces dried applesauce. During this process the vapors, containing the essential odours rising up from fresh apples being crushed through rolling machines, were experimentally captured, condensed, recondensed and concentrated. The final concentration, being as much as 40,000 times, means that the volatile aroma compounds contained in 100 gallons of sauce and juice is rendered into less than an ounce of concentrated essence. Further processed and mixed with holding agents the essence appears as a meringue-like cake. This is ground to a powder which has no odour and keeps indefinitely. When sprinkled on moist substances, however, the true and original aroma of the apples is instantly released. _x000B__x000B_Temporarily named Flavorsum by its developers, the new process is envisaged as being used for flavoring dry powdered fruit sauces, fruit drinks and juices, jelly powders, pudding mixes, breakfast cereals, snack foods, cocktail mixes and perhaps as a new form of instant tea and coffee.